scores out of 5
rarely associated sugar with any flavour other than sweet. The
sugar we eat is often so refined that there is very little left
other than sweet. The more I bake the more I like looking at
sugars, particularly those that are not refined as much, or
even at all. In western countries when a recipe calls for sugar
we generally associate it with white sugar, but substituting
it with a less refined sugar can change a recipe drastically,
sometimes for the better but not always.
This takes me to
this Cambodian Palm Sugar. Each of these palm packages contains
a row of disk shaped pucks of palm sugar. When I've had palm
sugar in the past, either in cooked into something or sometimes
sugar specifically designed to be put into coffee or tea, it's
very refined and tastes a lot like white sugar. These palm sugar
pucks are very different, these have not been refined much at
all as far as I can tell, and they have a strong flavour to
them. I can best describe the flavour as being similar to the
smell of hay. I'm sure you could also describe the flavour as
being similar to the smell of palm trees, however I have more
experience with the smell of hay so it’s the first thing
I thought of.
These little pucks
are also very sweet, as you might image, so eating more than
a couple might make your teeth hurt. While tasting these was
an experience, I'm more excited at the idea of baking with them.
As a candy, they don't really work, it’s much like eating
a handful of brown sugar, but as a sweetener I think these might
ad an interesting flavour to any cookie or cake recipe.